Decadent Old Fashioned Chocolate Pound Cake: The Ultimate Classic Recipe

Prepare to fall in love with this **Old Fashioned Chocolate Pound Cake** recipe. It’s not just a cake; it’s a culinary journey back to simpler times, delivering a richness and decadence that’s truly unmatched. Remarkably easy to make, this cake consistently turns out moist, flavorful, and absolutely stunning. Whether served elegantly plain, adorned with fresh berries, or accompanied by a scoop of your favorite ice cream, it promises to be an impressive and delicious centerpiece for any gathering.

Key Ingredients for a Perfect Chocolate Pound Cake

One of the beauties of an old-fashioned recipe is its reliance on readily available ingredients. You’ll likely find most of what you need for this chocolate pound cake already stocked in your pantry, making it an incredibly easy dessert to whip up spontaneously. Whether it’s a special birthday, a festive holiday, or simply a desire to share a heartfelt homemade treat, this recipe is your ideal choice. The quality of your ingredients, while common, significantly impacts the final taste and texture of your cake.

• **All-Purpose Flour:** Provides the foundational structure for the cake. Sifting it is crucial for a light and even crumb.
• **High-Quality Cocoa Powder:** The star of the show! Use a good brand for deep, rich chocolate flavor.
• **Unsalted Butter:** Allows you to control the salt content. Ensure it’s softened to room temperature for proper creaming with sugar, which is vital for the cake’s texture.
• **Granulated Sugar:** Sweetens the cake and contributes to its moistness and browning.
• **Large Eggs:** Act as a binder and provide richness. Like butter, they should be at room temperature for optimal emulsification.
• **Whole Milk:** Adds moisture and helps create a tender crumb.
• **Pure Vanilla Extract:** Enhances the chocolate flavor and adds a warm, aromatic note.
• **Baking Powder:** A leavening agent that helps the cake rise, ensuring a delightful texture.

Using room temperature butter and eggs is a small but mighty tip for pound cake success. Cold ingredients don’t emulsify properly, leading to a denser, less consistent batter. Plan ahead by taking them out of the fridge at least an hour before you begin baking.

Choosing the Right Baking Pan for Pound Cake

This magnificent pound cake is traditionally baked in a 10-inch tube pan. The central tube allows for even heat distribution, ensuring the cake bakes thoroughly and forms that iconic, high-domed top with its distinctive crack – a hallmark of a perfectly baked pound cake. The end result is a truly gorgeous round cake that often needs no additional frosting, though a simple dusting of powdered sugar adds an elegant touch.

The Importance of Sifting Dry Ingredients

While it might seem like a small, extra step, sifting your dry ingredients – flour, cocoa powder, and baking powder – is fundamental to achieving a tender, evenly textured pound cake. It only takes a few seconds but yields significant benefits. Sifting serves two main purposes:

1. **Removes Lumps:** It breaks up any existing clumps in the flour or cocoa powder, ensuring a smooth batter.
2. **Aerates Ingredients:** It incorporates air into the dry ingredients, making them lighter and easier to blend, which contributes to a more delicate crumb in the finished cake.
3. **Even Distribution:** It ensures that the leavening agent (baking powder) and cocoa powder are evenly distributed throughout the mixture, preventing pockets of unmixed ingredients.

You don’t need a fancy sifter! A fine-mesh strainer works perfectly well for this task. Simply place your dry ingredients in the strainer and tap or shake it gently over a bowl until everything has passed through. Watch the video below to see just how quickly and effectively this step can be done!

Mastering the Alternating Ingredients Technique

Achieving the perfect, consistent texture in your pound cake hinges on the proper mixing method. After your softened butter and sugar are beautifully creamed together – lightened in color and fluffy in texture – you’re ready for the crucial step of alternately adding the wet and dry ingredients. This technique is easier than it sounds and makes all the difference.

With your mixer on its lowest setting (or stirring gently by hand with a sturdy wooden spoon), begin by adding approximately one-third of your whisked egg and milk mixture. Mix just for a few seconds, until barely combined. Next, add about one-third of the sifted dry ingredients (flour, cocoa, baking powder) and mix for only a few more seconds. Continue this pattern, alternating between the wet and dry ingredients, until all of them are incorporated into the mixing bowl.

The reason we alternate is to ensure that all ingredients are evenly dispersed and properly emulsified, leading to a smooth, consistent batter and a pound cake with a beautifully uniform crumb. This prevents the batter from becoming too dense or curdled, which can happen if you add all the wet or dry ingredients at once. A little “hat tip” to OurEveryDayLife for such a clear explanation of this essential baking technique. Remember, the goal is to mix *just* until everything is combined; **over-mixing develops gluten too much, leading to a tough cake.**

Pound Cake vs. Regular Cake: What’s the Difference?

The name “pound cake” itself tells a delicious story steeped in history. Ever wondered why it’s called a pound cake? Traditionally, this classic cake earned its name because its original recipe called for a pound of each of its main ingredients: a pound of flour, a pound of sugar, a pound of butter, and a pound of eggs. That’s a lot of richness! This precise balance of ingredients, dating back to the 1700s, is what gave pound cakes their signature dense, fine crumb, and rich flavor. It’s a testament to its enduring appeal that this simple yet profound recipe has been passed down through generations.

In contrast, a “regular” cake (like a sponge cake or layer cake) typically uses different proportions of ingredients, often including more leavening agents (like baking soda or extra baking powder) and sometimes oil or different liquids, resulting in a lighter, airier, and less dense texture. This Old Fashioned Chocolate Pound Cake recipe is a modern adaptation, thoughtfully reducing the butter to a mere ¾ of a pound. This slight adjustment helps us “save a few butter calories” while still retaining the beloved richness and satisfying density that defines a true pound cake, offering a perfect balance between tradition and contemporary preferences.

The Inspiration: A Timeless Family Recipe

The heart of this Old Fashioned Chocolate Pound Cake recipe lies in its heritage. I was incredibly fortunate to discover it in a self-published community cookbook – truly my favorite kind of culinary treasure! This particular cookbook was printed approximately 50 years ago in Rupert, Idaho, a charming detail that adds to its authenticity. The recipe was lovingly contributed by my husband’s Grandma Fulwyler, and this precious little cookbook was a thoughtful gift from my cousin Cheryl. It’s a true testament to family, tradition, and shared culinary joy.

While preserving the essence of “grandma’s recipe,” I’ve made a few minor adjustments to ensure the instructions are more precise and accessible for today’s bakers. Other than these small tweaks, it remains the cherished recipe that Grandma Fulwyler perfected. A heartfelt thanks goes out to my family for sharing such a timeless, delicious, and deeply personal recipe with the Crinkled Cookbook community. It’s a delight to keep such a wonderful family legacy alive and share it with you all.

Tips for a Flawless Chocolate Pound Cake

Baking a perfect pound cake doesn’t require advanced skills, but following a few key tips can elevate your results from good to absolutely outstanding:

• **Room Temperature Ingredients:** As mentioned, this is crucial. Softened butter creams better, and room temperature eggs and milk emulsify more smoothly, leading to a finer, more tender crumb.
• **Do Not Overmix:** Once you’ve started adding the flour and milk alternately, mix only until the ingredients are just combined. Overmixing develops the gluten in the flour, resulting in a tough, chewy cake rather than a tender one.
• **Grease and Flour Thoroughly:** Especially with intricate Bundt or fluted pans, ensure every crevice is coated with shortening and flour. This prevents sticking and preserves the cake’s beautiful shape.
• **Don’t Open the Oven Door Prematurely:** Resist the urge to peek during the first 60-75 minutes of baking. A sudden drop in temperature can cause the cake to sink in the middle.
• **Test for Doneness:** A toothpick or wooden skewer inserted into the center of the cake should come out clean when it’s fully baked.
• **Cooling Process:** Allow the cake to cool in the pan for 10-15 minutes before inverting it onto a wire rack. This allows the cake to firm up slightly, preventing it from breaking. Then, use a second rack to flip it right-side up to cool completely, ensuring good air circulation and preventing condensation.

Serving Suggestions and Variations

This Old Fashioned Chocolate Pound Cake is a versatile dessert that shines whether served simply or dressed up. Its rich flavor and moist texture make it a fantastic base for many accompaniments:

• **Classic & Simple:** A light dusting of powdered sugar is often all it needs, highlighting its inherent beauty and flavor.
• **Fresh Fruit:** Pair slices with a medley of fresh berries – raspberries, strawberries, or blueberries – for a burst of freshness and color. A simple fruit compote also works wonderfully.
• **Creamy Indulgence:** A scoop of vanilla bean ice cream, chocolate ice cream, or even a dollop of freshly whipped cream complements the cake perfectly.
• **Decadent Sauces:** Drizzle with warm chocolate ganache, a raspberry coulis, or a salted caramel sauce for an extra layer of indulgence.
• **Coffee or Tea Pairing:** Its dense texture and robust flavor make it an excellent companion for a hot cup of coffee, espresso, or a comforting tea.

Variations to Try:

• **Chocolate Chip Delight:** Fold in 1 cup of semi-sweet or dark chocolate chips into the batter for an even more intense chocolate experience.
• **Espresso Boost:** Add 1-2 teaspoons of instant espresso powder to the cocoa and flour mixture to deepen the chocolate flavor without making it taste like coffee.
• **Orange Zest:** For a hint of citrus, add 1 tablespoon of finely grated orange zest to the batter. Chocolate and orange are a classic pairing!

Other Dessert Ideas from The Crinkled Cookbook

I absolutely adore dessert – it’s truly the perfect way to conclude a wonderful meal or celebrate a special moment. If you’re looking for more sweet inspiration after enjoying this chocolate pound cake, here are a few other delightful ideas from The Crinkled Cookbook:

• **Strawberry Rhubarb Pie:** A classic fruity and tangy pie, perfect for spring and summer.
• **Fresh Fruit Tart:** A vibrant and elegant dessert featuring a creamy custard and an array of seasonal fresh fruits.
• **No Peel Apple Cake:** An incredibly easy and comforting apple cake that doesn’t even require peeling the apples!

Recipe: Old Fashioned Chocolate Pound Cake

Old Fashioned Chocolate Pound Cake

This easy-to-make chocolate pound cake is incredibly rich and decadent, a true classic. It’s impressive served on its own, and absolutely delicious with fresh fruit, Easy Homemade Raspberry Jam, or your favorite ice cream. For another delightful dessert option, be sure to try my Tiramisu Cake for Dessert!

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Prep Time:
20 minutes minutes

Cook Time:
1 hour hour 30 minutes minutes

Total Time:
1 hour hour 50 minutes minutes

Servings:
14

Calories:
479kcal

Author:
Melinda O’Malley Keckler

Equipment

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  10″ tube pan

Ingredients

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  3 cups all-purpose flour

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  ½ cup unsweetened cocoa powder

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  ½ teaspoon baking powder

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  3 cups granulated sugar

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  1 ½ cups unsalted butter – softened, (3 sticks)

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  5 large eggs – at room temperature

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  1 cup whole milk – at room temperature

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  1 teaspoon pure vanilla extract

Instructions

Preheat Oven & Prepare Pan

• Preheat your oven to 325°F (160°C).
• Generously grease a 10-inch tube pan with solid vegetable shortening, then dust thoroughly with a little all-purpose flour. Ensure all surfaces, especially crevices, are coated. Set the prepared pan aside.

Combine Ingredients

• In a medium-sized bowl, sift together the cocoa powder, flour, and baking powder. This step is crucial for a smooth batter and tender crumb. Set this dry mixture aside.
• In a separate small bowl or a glass measuring cup (at least 2-cup capacity), lightly whisk the room temperature eggs and milk for about 5 seconds, just enough to break up the yolks for easy pouring.
• In a large mixing bowl, using a stand mixer with a paddle attachment or a sturdy wooden spoon, cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color (this typically takes 3-5 minutes on medium speed).

  Begin adding the egg and milk mixture, alternating with the sifted dry ingredients. Add about one-third of the wet mixture, mix briefly (a few seconds) on the lowest setting, then add about one-third of the dry mixture, and mix again. Continue this process until all ingredients are incorporated.

  Finally, add the **vanilla extract** and mix gently until just combined.

• Be very careful not to over-mix the batter once the dry ingredients have been added. Stir just until all the dry components are fully blended with the wet ingredients, butter, and sugar. Overmixing leads to a tough cake.

Bake & Serve

• Carefully spoon the prepared batter evenly into your greased and floured tube pan. Place it in the preheated oven and bake for 90 minutes.

  The pound cake is done when a **toothpick or thin wooden skewer inserted into the very center comes out clean**, with no wet batter attached.

• Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 10-15 minutes. This allows the cake to firm up slightly. After this initial cooling, carefully invert the pan to release the cake onto a cooling rack.

  Then, use a second cooling rack to gently flip the cake over so it cools right side up. This ensures even cooling and prevents the top from flattening. Let it cool completely before slicing.

• Slice and serve your delicious chocolate pound cake as is, or enhance it with a light dusting of powdered sugar. It’s also fantastic with fresh fruit, your favorite fruit jam, or a scoop of creamy ice cream.

  **Store any leftovers covered tightly at room temperature.** The cake will remain wonderfully moist and flavorful for 3-4 days. For longer storage, slices can be wrapped individually and frozen for up to 2-3 months.

Notes

Remember the crucial technique: take turns adding the wet and dry ingredients until all are incorporated into the mixing bowl. This ensures everything is evenly dispersed, giving your pound cake a consistent, tender texture. Ready for another chocolatey, delicious dessert? Be sure to check out my Homemade Brownie Mix recipe for fudgy goodness, and my Orange Sweet Rolls, a delightful twist on classic cinnamon rolls with a bright orange glaze. Both are timeless favorites!

Calories: 479kcal
Carbohydrates: 66g
Protein: 6g
Fat: 22g
Saturated Fat: 14g
Trans Fat: 1g
Cholesterol: 112mg
Sodium: 49mg
Potassium: 127mg
Fiber: 2g
Sugar: 44g
Vitamin A: 721IU
Calcium: 51mg
Iron: 2mg

Please note, the nutrition details are estimated using a food database, so they’re just a rough estimate not an exact science.

❤

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